" Light Udon Noodle Soup


Light Udon Noodle Soup


  • 8 ounces dry udon noodles or 2 packets of fresh udon noodles


  • 1 cup dashi (or 1 teaspoon dashi powder mixed with 1water)
  • 2 tablespoons soy sauce
  • 1/4 cup mirin
  • 1 cup water
  • 3-inch piece kombu (dried kelp)


  • 3 stalks scallions (thinly sliced on the bias)
  • tororo kombu (optional)
  • 4 fresh shiitake mushrooms
  • 2 imitation crab sticks
  • 2 eggs
  • 2 tablespoons tempura bits
  • 2 dry nori sheets


  • place all the ingredients for the broth during a pot and produce to a boil. Lower the warmth, cowl and simmer on low for ten minutes. If you're victimisation Chinese black mushroom mushrooms for topping, add them to the broth and simmer along.
  • Bring a pot of water to boil and add your udon noodles. Cook noodles in step with the directions on the package. save of the water (about a cup), drain and put aside.
  • Divide the noodles and broth between 2 bowls and add topping of your alternative. Serve hot.
  • Add a touch of the recent udon water that you simply saved to dilute the broth if it’s too robust.

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